TG Udon

Transglutaminase Enzyme for Udon Noodles

With Streptoverticillium mobaraense var. as the fermentation strains, Kelong's Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process. Noodles raw material is TGase Enzyme Powder, which could improve the noodles quality, reduce the broken rate, increase the chewiness and the boiling fastness.

Properties:

1.Appearance:  White or light yellow powder

2.Solubleness :Soluble in water, insoluble in organic solvents such as ethanol

Meat Glue Enzyme activity:100±20 IU/g, 1000IU/g, 2000IU/g

TG Enzyme Usage: Dissolution, powder coating, injection etc.

TGase Enzymes Powder Usage Conditions:

1.Recommended dosage: 0.1% - 0.5% of the total material weight, or according to the characteristics of the material.

2. Suggested reaction conditions：40~50℃ reaction for 20~30 minutes, or 0~10 ℃ reaction for overnight(6~12hours).

Package:

Meat Glue Enzyme pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.

Shelf life: One year when stored properly

Guangdong Kelong Biotechnology Co., Ltd., established in 1995, located in Jiangmen City, Guangdong Province, China, is a company specialized in the research, manufacture and commercialization of colorants and additives used in the food sector. We have more than 20 years production experience and have been certificated by ISO9001, ISO22000, FSSC 22000, BRC, Kosher and Halal.

Q1: Can you provide samples?